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Saint Clair 2011 Vintage

Saint Clair
Vicar's Choice
Pinot Noir

A fresh fruit driven style with ripe red berries that lead to an elegant complex finish.


Matt Thomson and Hamish Clark


Rich garnet.


Ripe red fruits of red cherries and red currents, followed by bright lifted aromas of raspberry. The nose is complex with spice and a hint of savoury oak.


Bright and lifted, with raspberry and red cherry combined with strawberry and red plum. Well balanced acidity leads to an inviting and structured mid palate with fine grained tannin and an elegant long-lasting finish.

Ageing potential:

Drinking well upon release, this wine can be enjoyed young and will continue to mature and develop complexity for the next four years.


At the winery each batch or vineyard was held cold for five days prior to fermentation. Cultured yeasts were used for the primary alcoholic fermentation during which the fermenting must was hand plunged six times daily and then up to eight times daily during the height of fermentation. When dry each batch was pressed to tank, settled and then racked off gross lees to either stainless steel tanks or a mixture of new and older seasoned French oak. The wine underwent 100 per cent malolactic fermentation before being blended and gently prepared for bottling.


The fruit was sourced from a number of specifically chosen low cropping vineyards from the southern valleys of the Wairau Plane, including the Omaka Valley and the mouth of the Waihopai Valley. Leading up to harvest each vineyard was closely monitored and tasted to determine when the flavours were at their optimum.

Wine Analysis:

Alcohol: 13.5 % v/v,, Titratable Acidity: 5.8g/litre, pH: 3.52.

Food match:

An ideal match for succulent red meat dishes, mushroom and tomato pasta or fresh pan-fried fish.